International Journal of Fisheries and Aquatic Studies
2014, Vol. 2, Issue 2, Part E
Effect of frozen storage on the quality of Catla (Catla Catla) fish loaves incorporated with Tofu and Whey protein concentrate
Author(s): Amandeep Kaur, S.S. Thind, Amarjeet Kaur, Ritika Walia
Abstract: Fish loaf, a minced meat product was prepared from Catla (Catla catla) fish meat, tofu, WPC (Whey Protein Concentrate), spices and other additives. Fresh and frozen stored (-18±2 °C) loaves were evaluated for cooking characteristics, microbiological and sensory quality after every 15 days interval. Cooking yield of loaves decreased significantly (P<0.05) and the shrinkage increased significantly (P<0.05) during the frozen storage period of one month. The total plate counts (TPCs) decreased significantly (P<0.05) during the frozen storage. The sensory evaluation scores for appearance, color, flavor, texture, juiciness and overall acceptability decreased significantly (P<0.05) during frozen storage. The loaves were found acceptable up to 30 days of frozen storage as per sensory evaluation scores.
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How to cite this article:
Amandeep Kaur, S.S. Thind, Amarjeet Kaur, Ritika Walia. Effect of frozen storage on the quality of Catla (Catla Catla) fish loaves incorporated with Tofu and Whey protein concentrate. Int J Fish Aquat Stud 2014;2(2):261-264.
